Frittata with Pan Fried Potatoes, Red Onions and Arugula served with a side of my Restaurant Style Salsa recipe. Quick, easy to make and delicious, both the Spicy Tomato Salsa and the Frittata can be made and on the table in 30 minutes. I make a lot of Frittatas, it’s our go-to dinner option when we need a quick easy meal, so definitely one I need on my food blog. One of the great things about the Frittata is there are no set rules or ingredients, it’s a great way to utilize leftover roasted vegetables, sausage or meats, or frozen veggies.
The Restaurant Style Salsa is from a great Bar and Grill in Arlington, Texas, named J. Gilligan’s. Named after one of the founders and my brother in law, John Gilligan. J. Gilligan’s Bar & Grill is famous for many reasons, this salsa is one, but my favorite reason is that they invented the ‘Irish Nacho’s’. Substituting sliced pan-fried potatoes for the tortilla chips, it’s definitely my go-to when I eat there. This Spicy Tomato Salsa recipe is based on J. Gilligan’s Bar and Grill’s recipe that John Gilligan gave my Mom. I hope you love it as much as our family does.
Here’s my Restaurant Style Salsa recipe:
- 5 Jalapeno Peppers
- 1 Medium Onion
- 1-2 Garlic Cloves
- 1 Teaspoon Salt
- ½ Teaspoon Dried Basil
- 1 Tablespoon Dried Parsley
- 1 28 Ounce Can Tomatoes
-Roughly chop ingredients and put in a blender for 2-3 seconds
-Will keep in the refrigerator for about one week
Here’s my Frittata recipe:
- 2 Tablespoons Olive Oil
- 8 Eggs
- ¼ Cup Half & Half
- 1 ½ Teaspoons Salt
- 1 ½ Teaspoon Black Pepper
- 12 Ounces Red Potatoes, 1-inch dice, Pan Fried
- ½ Red Onion, Thinly Sliced
- 3 Cups Arugula, Wilted
-Heat a large, covered non-stick skillet, over medium-high heat.
-Add olive oil and potatoes, tossing every 4-5 minutes until nicely browned and fully cooked
-Crack the eggs into a bowl with the half & half, salt and pepper, beat until smooth, reserve
-Slice the red onion into thin slices, reserve
-Remove potatoes from pan and reduce heat to medium-low
-Add arugula to the pan and cover for 1-minute, just to wilt
-Add the arugula to the eggs and mix together
-Add the eggs to the skillet, place the potatoes on top of the eggs, arrange the red onion slices around the potatoes.
-Cover, cook until set on top, about 10-15 minutes